A refreshing option for dinner on a hot summer night. Prep and Cook Time: about 30 minutes. Notes: Ingredients can be prepped and pasta cooked a day ahead of time and chilled (add 1 tbsp. extra-virgin olive oil to the cooked pasta). Toss everything together just before serving.
Sunset JULY 2008
1. Cook pasta in a large pot of boiling salted water until tender to the bite, 9 to 12 minutes or according to package directions. Drain and rinse thoroughly under cold water until completely cool (see Notes).
2. In a medium bowl, whisk together ricotta, sour cream, lemon zest and juice, 1 tsp. salt, and 1/2 tsp. pepper.
3. In a large bowl, toss together pasta, corn, red onion, chicken, tomatoes, and basil. Add ricotta-lemon dressing to pasta mixture and stir to evenly coat pasta. Season with salt and pepper to taste.
Note: Nutritional analysis is per 1 1/2-cup serving.
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